Pesto Pea Pasta

Monday.  Again.  

I feel like I cheated on real pesto because of this recipe.  I was strictly curious and it turned out great!  (This is not an okay rule for people who actually cheat…but just an okay rule for pesto and other foods). ImageSince I did not create this in my own brain, I can’t rename it.  But why, oh why, isn’t it called Peasto?  I thought about this the entire time I made it.  Sometimes people just aren’t into cool names.  That’s fine. ImagePesto Pea Pasta

Adapted from Heather Christo Cooks

Serves 8


1 pound pasta


2 1/2 cups fresh hulled peas (or frozen) 

2 garlic cloves

Zest of 1 lemon

2 Tbsp fresh lemon juice

1/4 cup olive oil


1 cup fresh parmesan cheese, grated 


For fresh hulled peas: Prepare a bowl full of water and ice.  Set aside.  Bring a large pot of water to a boil and boil peas for 30 seconds.  Remove with a slotted spoon to drain.  Place the peas in the ice bath…I mean, ice water. 

For frozen peas:  Follow the same steps as the fresh hulled peas, but boil peas for roughly 1 minute.  

Bring the same pot of water back to a boil and cook pasta until al dente.

Drain the peas and combine (in a blender or food processor) with garlic, lemon zest, lemon juice, and olive oil.  Puree until smooth.  Season with a pinch or two of salt.  Add parmesan and continue to pulse.  

Toss the pea pesto with pasta.  Add more cheese if you’d like! ImageWith love, 



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